The Wachau apricot (Wachauer Marille) is a specialty known and recognized throughout Europe. It is one of the few Austrian products protected as its own brand within the EU. Anyone who has sampled apricots originating from different regions will immediately notice the special traits of the Wachau apricot.
Find out more about Wachau apricots
In the 1930s, the Schmidl Bakery in Dürnstein created a special baked good that is inseparably associated with the Wachau today: the "Wachauer Laberl".
How the Wachauer laberl came into being
Historical records show that saffron had been grown extensively in Lower Austria from around 1200 well into the 19th c. This tradition was revitalized several years ago. Saffron farmer Bernhard Kaar has been growing saffron again in certain fields in the Wachau for a number of years.
Find out more about the manufacture of Wachau saffron
The Danube is a great romping ground for anglers. It features long gravel bars, which offer Danube fish sufficient opportunities to lay eggs, and side-arms of the Danube extending into authentic river wetlands. The most common types of fish in the Danube are pike, zander, huchen and carp.
The best fish in the Danube
Anyone who enjoys eating asparagus in Austria knows where to turn: the Marchfeld. The Marchfeld's more than 2,200 hours of sunshine a year and slightly sandy soils are what give excellent white and green Marchfeld asparagus its incomparable flavor. It too is a protected brand in the EU.
A history of asparagus cultivation